Recipe : Tequila Orange Peel Butterscotch

by jadams

Eat & Drink


we will stand in a pantry while our kids are at school and shovel their hard-earned mini Baby Ruth bars into our mouths without hesitation or regret.

We will feign shock and surprise when they come home at 3pm and ask where the missing items are, with us all but pointing at their siblings while wiping the chocolate off our fingers on the back of our pants.

Adulting is hard. We consider stealing Halloween candy from small children as more of a repayment on back-owed rent than a real affront.

Here is something we won’t do.

We will not throw a Halloween party with Walmart-sourced desserts. What we do in the shadows of a pantry is one thing, but the soirees we invite our dearest friends to are another story.

We got the perfect October party recipe for you, courtesy of FARM in Bluffton, South Carolina. This sustainably focused, ultra-delicious, down-home establishment has been earning nods from food critics and travel publications like AFAR magazine, alike. On their web site, they proudly present the logos of the small farms they source their heritage pork and lamb from, as well as the purveyors of their heirloom tomatoes, carrots and kale.

The menu is bountiful, and the desserts skew playful. The Chocolate Malt Waffle is to die for, topped with sliced apples and powdered sugar.

You know those pies you used to (okay, “still”) love at McDonald’s? They make a crispy, doughy, sugar-sprinkled fancy version … which they top with a homemade tequila and orange peel butterscotch.

That butterscotch could come served in a glass, and we would not hesitate to drink it.

That’s why we brought you the recipe, courtesy of FARM’s pastry chef, Ashley Cope!

It’s very easy to make and will wow guests when drizzled over ice cream, pumpkin pie, or … okay … some store bought Hersey’s Kisses arranged artfully on a plate. Adulting is hard, after all. It’s all good.

Tequila Orange Peel Butterscotch

Yield: 2 Cups



4 Tbsp. Butter, Unsalted

1 cup Light Brown Sugar, tightly packed

3/4 cup Heavy Cream

1 Tsp. Sea Salt

3 Tbsp. High Quality Tequila (We love Codigo 1530 Rosa for this)

1 Orange, Peeled


1) Place the butter in a heavy bottomed 2-quart saucepan and melt over medium high heat. Once the butter is almost melted, add the brown sugar and stir until all the sugar is moistened.

2) Continue to melt the brown sugar and butter together, stirring occasionally until the brown sugar starts to melt and the mixture starts to boil.

3) Once boiling, continue to cook the sugar without stirring for one to two minutes until the sugar has completely dissolved. Slowly, whisk in the heavy cream, a little at a time as the mixture will rise and bubble up with the addition of the cream.

4) Reduce the heat to low and cook the mixture for another six to seven minutes until the cream is thoroughly incorporated and all the sugar is completely dissolved.

5) Remove from the heat and add the sea salt. Set aside.


6) Peel the orange using a vegetable peeler to allow for the least about of pith possible. Using a paring knife, gently slice off the remaining orange pith from the back of each peel. This will reduce any bitterness from the oranges changing the flavor of the butterscotch. Once all the pith is removed, slice each peel into thin ribbon-like strips and add to the butterscotch.

7) Stir in the orange peel and tequila. For this recipe, blanco tequila is used, however any good quality tequila of your choice can be substituted, and the flavor will change slightly.  Place the butterscotch sauce in a clean mason jar until cool. Store in the refrigerator for up to one month. Gently reheat before serving.

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